Half Nelson Trail, Squamish B.C.

The omens were favourable. It was clearly time to get out of town. My old riding friends Andrew and Matt were both visiting from out of province (both having decamped from BC to ON of late... ), and we decided to hit the Sea to Sky -- destination Squamish and the recently inaugurated 'Half Nelson' trail.

Andrew arrived at my place precisely on time at 8.00 am on a red-eye inbound from YYZ. Matt showed up not long after. First stop: PHAT in Yaletown for some breakfast -- the Montreal smoked meat eggs benny is as good as you've heard. Andrew had the same, plus a gigantic slice of apple pie. Matt contented himself with the salmon and cream cheese benny. We watched the final few humiliating moments of Italy's demise at the World Cup and then hit the road.

It was my first venture up Highway 99 since the Winter Olympic Games upgrade. I had heard rumours that the Deeks Lake trailhead had been relocated by the new roadwork to a start point closer to Lions Bay. I tried to spot it on the way up to Squamish but did not see anything terribly obvious. This will warrant further investigation. Deeks is a steep hike, but well worth it -- especially in September when the blueberries which encircle the small lake are ripe and ready for picking. But I digress…

Our next step was Tantalus Bike Shop in Squamish, where Matt and Andrew had arranged to rent a couple of full-suspension mountain bikes. A slight problem ensued: Matt had requested a large bike and the only one the shop had to let out had not yet been returned -- so the owner offered Matt his own bike, a 2010 Kona Abra Cadabra, which is perhaps one of the most beautiful mountain bikes I have ever seen. Its unearthly. Maybe of Elvish make?

Map one: Highway 99 to Mamquam Road ('A' marks the location of Tantalus Bike Shop)

We hooked up with the fourth member of our group, Todd -- now a Squamish local, where we parked, right beside the outdoor soccer pitch at Quest University Canada. Rain threatened as we quickly packed our gear, keeping a wary eye on the clouds. But in true B.C. style the sun was soon shining and the temperature started to heat up as we climbed up to the trailhead.

Map two: to Quest University Canada up Highlands Way S

The route up to 'Half Nelson' is quite simple: follow Garibaldi Park Road as it climbs towards Diamond Head; turn left at the Ring Creek FSR and then climb gradually through a couple of cutblocks. There's only one more turn and you should soon see the trailhead which is marked with all-weather signage and map. The ride up took about 40 minutes, and we were not really pushing it all that hard.

Satellite photo one: route up to the Half Nelson trailhead - the red 'X' marks the approximate location of the trailhead

Here I would like to express my thanks to Todd for suggesting we ride 'Half Nelson' in the first place. My initial idea was to ride up 9 Mile and then catch some of the Test of Metal route back, including 'Powerhouse Plunge'. At the last minute Todd recommended 'Half Nelson', describing it as a very unique 'flow-y' ride. I was puzzled. I just assumed that any ride in the Squamish vicinity (and here you will recall that I only ride a hard-tail, e.g. no rear suspension) was a decidedly savage downhill pounding and was preparing myself for the worse. Armour packed? Check!

But 'Half Nelson' is a very different sort of affair. It has been described as a 3 kilometer long 'pumptrail', which means if you know how to ride it properly pedaling is not required. Big berms guide you around tight corners. Riders are meant to get tons of air over specially constructed 'table tops'. Its basically a big BMX track in a forest. And quite a blast to ride, even if your airborne skills are not up to scratch. 'Half Nelson' is also Squamish's first ever government funded trail, as this article from The Chief recounts. Kudos to all the volunteer designers and builders!! We had an excellent and thoroughly enjoyable ride.

A new flag for those who protect ours: The Seaforth Highlanders of Canada to receive new Regimental Colours

Try to imagine what infantry combat was like before the age of telephones and radios. Think of any of the large, set-piece encounters of the Napoleonic Wars: Austerlitz, Borodino or Waterloo. These were generally sharp, short-range affairs. Add to the mix cavalry and cannonades and you have a perfect recipe for battlefield chaos.

Wellington at Waterloo by Robert Alexander Hillingford. Regimental Colours may be seen in the right background.

But if you were to look closer you would invariably spot an ensign, bearing forward with a large distinctive standard, rallying his comrades. These military flags - or Regimental “Colours” in Canada - helped to identify and situate units on a battlefield, and were especially important as rallying points for soldiers during the inevitable din and confusion of combat. Capturing a set of Colours from the enemy (or the equivalent, such as Napoleon’s famous eagles' or the legionary standards of the Roman Empire) was a signal victory, while losing them brought tremendous dishonour.

Today Regimental Colours are no longer carried into battle (the practice stopped during the First World War). Rather, Regimental Colours now symbolize a regiment's esprit de corps, its shared traditions and act as a focus for its identity. Such Colours are held in very high esteem, and are unique to regiments across the country. Each regiment has two different Regimental Colours (hence the plural), which is a tradition Canada has adopted from British practice.

The Queen's Colour represents a regiment's loyalty to Canada and to Queen Elizabeth II as our Head of State. It is the more senior of the two Colours, and will usually have Canada's National Flag (or Maple Leaf) emblazoned on it, as well as the Royal Cypher (or monarch’s initials).

The Regimental Colour tells the story of its regiment. It is usually decorated with a laurel wreath - since ancient times the laurel has symbolized victory - and lists each regiment's official battle honours. In Canada the laurel wreath has been replaced with a wreath of autumnal maple leaves in recognition of our country’s heritage.

The battle honours of The Seaforth Highlanders of Canada span both World Wars and include some of the most pivotal military engagements in our nation's history. Battles like Vimy Ridge and Passchendaele, during the First World War. In the Second World War the Seaforth Highlanders of Canada fought fiercely in Sicily and Italy from 1943-45, including the town of Ortona, and The Netherlands in early 1945, which they helped to liberate from German occupation. All of these battle honours are represented on The Seaforth Highlanders of Canada Regimental Colours (they also decorate the south interior wall of the Seaforth's Burrard Street Armoury).

Given their symbolism and significance, Regimental Colours are the special responsibility of the Regiment's Commanding Officer (CO). When the Colours are on parade, they are always given an armed guard and Colours are always saluted by any member of the military as a measure of respect for what they represent. They are only 'dipped' in the presence of the Sovereign, Queen Elizabeth II

The Seaforth Highlanders of Canada saw their last presentation of Regimental Colours in 1962. Three years later, in 1965, the Maple Leaf replaced the Canadian Red Ensign (with its British 'Union Jack' design) as the official flag of Canada. Now 45 years later, on Saturday, November 27, 2010, The Seaforth Highlanders of Canada are to receive new Regimental Colours on their 100 year milestone at UBC Thunderbird Arena at 2:00 pm at a free, family friendly event. For more information, please visit the website at www.seaforth100.com.

Regimental Colours, The Seaforth Highlanders of Canada. The Queen's Colour is to the left, and the Regimental Colour is on the right.

Up Grouse Mountain

Up to Grouse Mountain

After spending last weekend visiting my family in Chilliwack I decided Tuesday that I needed to stretch my legs a bit and get out for a ride.

Map 1: Crossing the Second Narrows Bridge, to Lillooet Road

Once or twice a year I usually get an itch to get in a big climb up into the mountains above North Vancouver. Climbing is actually a great way to just turn all non-essential mental functions to 'off' and slip into a cadence-measured steady, almost rhythmic cardio workout. I packed extra food and water (and armour), which made for a heavier-than-normal load. I also made triple-sure I had a patch-kit, tire irons, and a couple of spare inner tubes packed. I once had a flat after climbing all the way to the top of Cypress and had wisely not packed anything to repair it with. It's a long walk back to Vancouver in cycling shoes. Determinism says we learn these lessons quickly.

Last summer about this time, and with the same goal in mind, I made my first ride up Mountain Highway. I recall that it was a total gong-show for vehicle traffic. A new approach was needed. I decided a better route was to keep to the east side of Lynn Creek and then cross Lynn as high up as possible.

These days, after crossing the Second Narrows Bridge, I carefully make my way westward to the junction of Main Street and Mountain Highway, turn right and follow Mountain Highway north. Just past Bruce Street Mountain Highway makes a hairpin west turn when it bumps up to the Trans Canada Highway. Here there is a path under the highway bridge which brings you to St Denis Avenue. Watch for traffic as you cross St Denis and then proceed northeast through Inter River Park. At the intersection of Inter River Road and Lillooet Road turn left and follow Lillooet Road all they way to the impressive new Metro Vancouver Seymour-Capilano Filtration Plant, which just officially opened this past May.

Map 2: up Lillooet Road

At the Rice Lake Gate take a left off the round about and follow west, crossing Lynn Creek on a bridge shared with pedestrians, and please note that cyclists are asked to dismount and walk across. After crossing Lynn Creek it’s a short climb up Rice Lake Road to Lynn Valley Road. Cross Lynn Valley Road at Evelyn Street and cycle westward through Evelyn Park. Continue west along Evelyn, turn right at Hoskins Road and follow Hoskins north as it climbs up and turns to McNair Drive. At Mountain Highway turn right and climb steeply up to the yellow gate.

Map 3: Crossing Lynn Creek, and up to the top of Mountain Highway

Map 4: Crossing Lynn Creek (from Google Maps)

Map 5: Crossing Lynn Creek, satellite showing the new Seymour-Capilano Filtration Facility (from Google maps)

You will probably now start seeing intrepid guys and gals on full-suspension mountain bikes riding up to the numerous access points for the Mount Fromme trail system. I stopped for a quick breather and a Power Bar at the gate and decided that I would proceed upwards in half-hour intervals, stopping each 30 minutes for another brief rest. My strategy worked very well, until I ran out of gas. I did manage to make it for three stages, not sure the elapsed distance as I don't ride with an odometer, but I reckon I got to a point just before the switchback marked no. '9' on Map 6.

Map 6: Mountain Highway to Grouse Mountain

There's not a whole lot of scenery on the ride up - but viewpoints do start to turn up along the long northerly stretch between switchbacks nos. '7' and '8' on map 6. And you get a very good view (from below) of the new Grouse Mountain wind turbine, which appears to have some sort of observation deck.

One interesting feature I did notice while riding between switchbacks nos. '7' and '8' on map 6 is an old wooden pipe with metal banding. An old water conduit presumably?

Old water conduit?

Having climbed for an hour and a half up from the gate I decided I had enough and should be getting home. It took a scant 25 minutes to return down to the gate! I should mention here that the road up to Grouse Mountain is in active use and its not uncommon to encounter heavy equipment and dump trucks - remember it’s a good idea to pull over to the side of the road and give them the right-of-way.

Total elapsed time for this ride: a whopping five hours!

And I'll leave you with this photograph of Mountain Highway - perhaps North Vancouver's most gruelling climb.

Thanks for reading!

MAPS

District of North Vancouver Bikeways Map

http://www.geoweb.dnv.org/maps/map.asp?filename=48x28_BikeWay.pdf&mapname=Bikeways

Parmesan Rind Soup

Just getting ready for a ride and enjoying a bowl of one of my all-time-favourite soups, which I have adapted from this recipe for Tortellini in Parmesan Broth from Epicurious.com ...

Tortellini in Parmesan Broth

Gourmet | April 2006

This is an ideal recipe if you enjoy eating Parmigiano-Reggiano as much as I do - save those rinds! I keep mine in a plastic ziplock container in the freezer until I have four or five of them, then it is time to make soup. I begin by preparing two L. of stock - I generally use either 'Better Than Bouillon' turkey or chicken base. After the stock comes to a boil, thinly slice eight to ten cloves of garlic and add to stock, in addition to four or five bay leaves, and the cheese rinds. Cover soup pot and simmer for up to two hours.

While stock is simmering away, cook six (or so...) chorizo sausages over medium heat. Allow to cool, then slice and set aside. Mix a bit of water to pan scrapings and add to stock. Next wash a bunch of chard (rainbow chard works nicely), remove stems and chop coarsely, and set aside. With a slotted spoon remove rinds, bay leaves and garlic from simmering stock and then add the chorizo and chard. Lastly boil up a bunch of fresh pasta (two cups is fine), e.g. tortellini, for about three to five minutes, drain and then add to soup. You can add fresh chopped Italian parsley or cilantro to finish the soup, or not. As for garnish I like to top this soup with homemade croutons and more grated Parmigiano-Reggiano. Enjoy! And save those rinds!

Black Bean Soup with Cumin and Cilantro

Now, finally, something about soup! Soup can almost be considered the perfect food, if such a notion were possible. Many soup recipes require only a handful of ingredients, little in the way of specialty cooking equipment, and minimal time requirement. Most soups can be frozen for later enjoyment. Soup hydrates you. I could go on, but its time to get to it.

A couple of postings back I detailed my successful efforts to soak/simmer dried black beans for this soup recipe, from Epicurious.com:

Black Bean Soup with Cumin and Cilantro

Bon Appétit | February 2000

I already had most of the ingredients, and all I had to pick up was some cumin, cilantro, onions and garlic. Since this was my first go at this recipe I decided to hew closely to the recipe, and not to proportionately increase the yield.

One word about the stock I generally use. I should be making stock from scratch, and this year I do intend to use homemade as much as I can. If I don't have fresh stock at hand I use Better Than Bouillon brand soup stock paste. It has considerably less sodium (and much better taste) than cube or powder bouillon.

If you have a look at the recipe you will see it calls for 8 cups of vegetable stock, which equals about 1.9 L. so I rounded up to 2 L. of prepared stock. I used Better Than Bouillon turkey base, and my usual measure is one tablespoon per L. I obviously had pre-soaked and simmered my black beans beforehand, and did not cook them unprepared in the stock as the recipe instructs. After simmering for about an hour and a half I pureed the soup with an immersion blender. I am enjoying a bowl as I write this blog, and I can tell you that the soup is quite good, not terribly spicy, and that I will definitely make it again. And likely up the jalapeno measure to 1/3 of a cup. Oh one last thing: I omitted the lime wedges as garnish only because I forgot to pick up some fresh limes. A generous scoop of sour cream would also be a good idea for a garnish in this instance.

New FaceGen video

In the past year or so I have learned how to (more or less) use a pretty versatile piece of software called Camtasia Studio, from a company in Wisconsin called TechSmith. Camtasia Studio enables users to create fairly sophisticated video content at home, using screen captures, voiceovers, imported video footage, web cams etc. I use Camtasia Studio to produce 'how to' instructional videos for a company in Toronto called Singular Inversions, makers of FaceGen Modeller.

I have just finished the second such project for Singular Inversions, and I'd like to share it with you here:

Thanks to the Big Dog for being such a gracious model!

Other videos I have produced may be viewed at my YouTube channel.

Untitled black bean project no. 1

The other day while poking through my cupboards I discovered a bag of black beans. First question which came to mind was 'I wonder how long I've had these?' Then came 'what to do with them?' Make soup naturally. So I popped over to my computer and searched Epicurious.com for recipes with tagged with 'soup' & 'black bean'. And here's what I selected, which is now on deck for the next batch.

Black Bean Soup with Cumin and Cilantro

Bon Appétit | February 2000

http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Cumin-and-Cilantro-102984

Thing is I have never had much luck using dried beans or legumes in recipes before. I know there are different methods to prepare the dried versions for cooking. But no matter what means I have used in the past the result was always the same: crunchy.

So with that impressive track record I decided to try an experiment with the black beans recently emancipated. The recipe calls for 2 cups of dried black beans. I measured out 2 cups and placed them in a non-reactive bowl, and then filled with cold tap water, until the beans were covered to a depth of 2-3 cm. Over the next 24 hours I changed the water on several occasions, and rinsed the beans in a colander under running water, and replaced the water.

After a day of this I finally decided it was time to cook the beans. They were still definitely on the crunchy side. It was now or never. I strained and transferred the beans to my Ikea smaller soup pot (thanks Grant!) and filled with cold tap water, again to a depth of about 2-3 cm over the beans. I added 5 bay leaves, a pinch of salt, and a couple of sprigs of fresh rosemary, and turned the stove up to MAX for a boil. After boiling I simmered the beans uncovered for about 30 minutes, and then covered for another 1.5 hours, stirring occasionally.

The beans turned out perfectly.

Black beans